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Steak Al Forno
 
RecipeBeef Cuts
Steak Al Forno
A robust, Italian-style strip steak, seasoned with fresh garlic and rosemary and grilled to order with a golden Parmesan crust. Try this: Signatures - Steak Thyme: Replace rosemary with fresh thyme. (Other herbs, such as oregano or sage, can also be used.) Steak Romano: Substitute Romano cheese for Parmesan. Accompaniments - Oven-Roasted Potatoes: Halve or quarter small red potatoes. Serve with grilled Italian vegetables and garnish with fresh herbs and a lemon wedge. Toss with olive oil, kosher salt, cracked black pepper and coarsely chopped rosemary or other herbs. Roast in single layer in hot oven until golden-brown and tender. Try this: Signatures - Steak Thyme: Replace rosemary with fresh thyme. (Other herbs, such as oregano or sage, can also be used.) Steak Romano: Substitute Romano cheese for Parmesan. Accompaniments - Oven-Roasted Potatoes: Halve or quarter small red potatoes. Serve with grilled Italian vegetables and garnish with fresh herbs and a lemon wedge. Toss with olive oil, kosher salt, cracked black pepper and coarsely chopped rosemary or other herbs. Roast in single layer in hot oven until golden-brown and tender.
Yield: 24 servings
INGREDIENTSQUANTITYDIRECTIONS
  
1. In bowl mix garlic, rosemary, salt and pepper until thoroughly blended.

2. Spread both sides of each steak with 1 tablespoon of garlic mixture. Place in utility pan. Cover and refrigerate.
Garlic, minced1 1/2 cups
Fresh rosemary leaves, chopped1 1/2 cups
Salt1/2 cup
Ground black pepper1/4 cup
Beef Loin, Strip Loin Steaks, Boneless, 1 inch thick (IMPS/NAMP 1180A)24
  
3. For each serving, to order: Grill 1 steak to desired doneness. Top with 2 slices (1/4 ounce) cheese and melt under salamander until bubbly and golden brown.

Plate and garnish with parsley. Serve with Oven-Roasted Potatoes.
Parmesan cheese, thinly sliced6 ounces
Parsley, chopped1 1/2 cups


Nutrition information per serving: 436 calories; 16 g fat(6 g saturated fat; 6 g monounsaturated fat); 173 mg cholesterol; 2578 mg sodium; 4 g carbohydrate; 0.9 g fiber; 66 g protein; 25.5 mg niacin; 1.5 mg vitamin B6; 3.6 mg vitamin B12; 4.6 mg iron; 74.6 mg selenium; 11.8 mg zinc; 240.5 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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